Changes in Volatile Compounds and Some Physicochemical Properties of European Cranberrybush (Viburnum opulus L.) During Ripening Through Traditional Fermentation

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dc.authoridYilmaztekin, Murat/0000-0002-5667-9169;
dc.authorwosidYilmaztekin, Murat/N-9692-2013
dc.authorwosidŞişlioğlu, Kübra/W-4778-2018
dc.contributor.authorYilmaztekin, Murat
dc.contributor.authorSislioglu, Kubra
dc.date.accessioned2024-08-04T20:40:10Z
dc.date.available2024-08-04T20:40:10Z
dc.date.issued2015
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe changes in volatile compounds and some physicochemical properties of European Cranberrybush (Viburnum opulus L.) were investigated during traditional fermentation. Using the principal component analysis (PCA), relations between volatile compounds and fermentation were associated with dynamics of these compounds. In total, 58 volatile compounds were identified, 3-methylbutanoic acid (25.4% to 66.4% of identified volatile compounds) being the major constituent in raw, 2-, 3-, and 4-mo fermented European Cranberrybush fruits, while 2-octanone was dominant in 1-mo fermented sample with a 30% of the total identified volatiles. The amount of total volatile compounds was increased in the 1st month of fermentation and then decreased gradually in the following months. Acids were the dominant volatile compounds in raw and 3- to 4-mo fermented European Cranberrybush. Ketones and alcohols had the highest percentage in total volatile compounds in the 2nd and 3rd months of fermentation, respectively. Practical Application The fermented fruit juice of European cranberrybush is a traditional drink consumed by people living in middle Anatolian region. It has an astringent taste and the length of the traditional fermentation is important to mask the astringency and obtain a more pleasant taste. This study has reported the changes in volatile compounds of fruits during the fermentation. The results demonstrated that the length of fermentation affects the volatile composition of fruits significantly. The identification of the principal compounds produced during the fermentation can be of help in searching for indicators of off-flavor and in deciding when to stop the fermentation process to avoid production of off-flavor compounds.en_US
dc.identifier.doi10.1111/1750-3841.12836
dc.identifier.endpageC694en_US
dc.identifier.issn0022-1147
dc.identifier.issn1750-3841
dc.identifier.issue4en_US
dc.identifier.pmid25808206en_US
dc.identifier.scopus2-s2.0-84927656571en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpageC687en_US
dc.identifier.urihttps://doi.org/10.1111/1750-3841.12836
dc.identifier.urihttps://hdl.handle.net/11616/96749
dc.identifier.volume80en_US
dc.identifier.wosWOS:000353062800005en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEuropean Cranberrybush (Viburnum opulus Len_US
dc.subject)en_US
dc.subjectfermentationen_US
dc.subjectvolatile compoundsen_US
dc.subjectgas chromatography-mass spectrometryen_US
dc.titleChanges in Volatile Compounds and Some Physicochemical Properties of European Cranberrybush (Viburnum opulus L.) During Ripening Through Traditional Fermentationen_US
dc.typeArticleen_US

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